| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Casseroles |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Potato, mashed (instant o |
| 2 |
|
Onion, grated |
| 1 |
|
Egg, slightly beaten |
| 2 |
c |
Beef, *left over roast |
| 3 |
tb |
Parsley, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1 |
c |
Mushrooms, (6 oz.) finely |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/3 |
c |
Milk |
| 6 |
tb |
Parmesan cheese, grated ( |
| 2 |
tb |
Butter |
INSTRUCTIONS
*left over roast beef or pot roast, and you can adjust the ammounts.
Preheat oven to 400. Make mashed potatoes according to directions or make
fresh. Add onion and egg. Mix well. In a bowl mix beef, 2 T. parsley, cel-
ery, mushrooms, salt, pepper, and milk. Grease a 2-quart casserole. Spoon
half the potatoes into bottom of casse- role. Top with meat mixture and
cover with rest of potatoes. Sprinkle with cheese and remaining parsley and
dot with butter. Bake 20-25 minutes until brown. FROM: LINDA COVEY
(XCCJ52B)
Posted to MC-Recipe Digest V1 #496 by HackerLar@aol.com on Mar 3, 1997.
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